Set-Apart Cooking | Classic Shabbat Challah Bread

Join Rebbetzin Julie Berkson and guest Shamash Rob Wyatt as they show how to make classic Shabbat Challah Bread.

Recipe

1 ⅓ cup warm water (100-110°)

2 ¼ tsp yeast

1 Tbs honey

3 eggs

¼ cup oil

¼ cup sugar

1 tsp of salt

4-6 cups bread flour

Proof yeast in warm water with honey

In mixing bowl, mix 2 eggs, oil, sugar, salt until combined

Add proofed yeast

Add flour one cup at a time until dough starts pulling from sides

With dough hook, knead for 10 minutes

Oil bowl. Coat dough. Cover. Let rise until doubled

On floured surface, divide dough into 6 equal pieces

Roll out into strands. Braid or roll into 2 loaves

Cover & let rise for 30 minutes

Beat egg in bowl. Brush egg wash on loaves

Bake at 350° for 20-30 minutes. Bread internal temp should be at least 190°

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